50 Secret Ingredients

31. French Salted Butter
French salted butter is so creamy and amazing, and the salt adds such a luxurious richness to any sauce. It's my go-to in finishing sauces, mostly fish.Geoffrey ZakarianIron Chef America

32. Peanut Oil
I use peanut oil for grilling just about everything. It provides really great flavor and has a higher smoke point than olive oil, so it won't cause that bitter taste you get when you grill with really expensive olive oil.Tim LoveThe Lonesome Dove Western Bistro, Fort Worth, TX

33. Pedro Ximénez Sherry Vinegar
The PX grape is the sweetest of the sherry grapes, and it makes a vinegar that is rich without being overly astringent. I use it in beans, stews or even rice dishes to add some acidity.Seamus MullenTertulia, New York City

34. Pickle Juice
I use the leftover salty liquid from pickles to brine chicken and pork. I even boil potatoes in it to add some acidity.Spike MendelsohnGood Stuff Eatery, Washington, D.C.

35. Rose Petals
They are a nice addition to bouquet garni, adding a soft flowery aroma to stews and rice dishes.Vikas KhannaJunoon, New York City

37. Saffron
I like to serve a very traditional dish called tortilla Española — basically an egg-and-potato frittata served with aïoli — and I add a touch of saffron to the aïoli for a flavorful punch.Jose GarcesIron Chef America

38. Shiro Dashi
Shiro dashi is a concentrated broth made from seaweed, bonito fish and mushrooms. It adds a savory base note to any broth; I sneak it into onion soup.Michael MinaWit & Wisdom, Baltimore